Table 3. Physicochemical and microbial properties of fermented sausages

Parameter	NP	SP	SEM	p-value
Microbial properties (Log CFU/g)
Total plate count	6.49	6.05	0.07	0.02
Lactic acid bacteria	8.14	8.06	0.04	0.31
Color measurement
CIE L*	54.40	47.56	0.33	0.004
CIE a*	7.92	12.64	0.50	0.004
CIE b*	21.34	15.37	0.72	0.008